CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Pfeffer with bacon and onion, for meat

Eine Brodt pfeffer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 040rRecipe Nr. 72 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.72Shared ingredients: wo9a.72Same ingredients in following recipe: 3 5Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Eine Brodt pfeffer Ittem wildtu einen pfeffer machen So laß das fleisch zuuor gar Kochen Nimb Allsdann Brod brenne das fein schwartz legs in ein wasser wasche es fein auss Nimb fleisch bruee vnd ein wenig wein seuedts streichs durch vnd Nimb darnach Speckh vnd zwibeln vnd hacks Clein vnd lass es fein braun bratten thue es alles zusammen vnd thue was farbe daran vnd thue Ingwer Negelein zimetrinden daran vnd laß es wol mit einander sieden vnd geueß [40v] daran vnd laß es widerumb wol mit dem fleisch Auff sieden vnnd Salz es nach deinem gefallen So ist es gerecht vnd gutt will man es aber Sauer haben So thue mann essig daran etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"